Chicken with Pineapple Mustard Glaze

1 20oz. can Dole® Pineapple Chunks in Syrup
2 chickens (2lbs. each), split in half
4 large garlics
¼ cup margarine, melted
¼ cup chopped parsley
1 tsp. thyme
1/3 cup honey
¼ cup Dijon mustard
1 tbsp. cornstarch

Drain pineapple; reserve syrup. Arrange chicken, skin side up, on rack in
roasting pan. Split each garlic lengthwise into 3 or 4 pieces and insert
under skin of chicken.

Combine margarine, parsley and thyme in a cup. Brush generously over chicken.
Roast in 400° oven for 30 minutes.

Combine honey, mustard, ¼ cup reserved pineapple syrup and any remaining
margarine mixture in small bowl. Mix well. Brush generously onto chicken.
Roast 10 minutes longer.

Combine pineapple, remaining reserved pineapple syrup and cornstarch with honey
sauce in saucepan. Cook, stirring until sauce boils and thickens.
Serve over chicken.

Makes 4 servings